Roasted Lemon-Thyme Chicken with Garlic-Sautéed Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted chicken infused with fresh lemon and thyme pairs perfectly with garlicky Brussels sprouts sautéed to a golden finish. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, lemons lemons, zested and juiced, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tbsp olive oil, zest and juice of 2 lemons, and 4 fresh thyme sprigs stripped from stems. Rub this mixture evenly over 6 bone-in, skin-on chicken thighs and season with 1 tsp sea salt and 1/2 tsp ground black pepper. Arrange chicken on a rimmed baking sheet skin side up.
  2. Step 2: Roast chicken in the center of the oven for 30-35 minutes until skin is golden and internal temperature reaches 165°F.
  3. Step 3: While chicken roasts, heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 lb halved Brussels sprouts cut side down to the skillet, season with a pinch of salt, and cook without stirring for 5-7 minutes until the edges are deeply browned and crispy.
  5. Step 5: Toss Brussels sprouts to cook on the other side for 3-4 minutes until tender but still crisp.
  6. Step 6: Serve the roasted lemon-thyme chicken alongside the garlic-sautéed Brussels sprouts for a balanced Whole30 meal.

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Frequently asked questions

How long does Roasted Lemon-Thyme Chicken with Garlic-Sautéed Brussels Sprouts take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Lemon-Thyme Chicken with Garlic-Sautéed Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh thyme sprigs from drying out.

Can I substitute ingredients in Roasted Lemon-Thyme Chicken with Garlic-Sautéed Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Lemon-Thyme Chicken with Garlic-Sautéed Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Lemon-Thyme Chicken with Garlic-Sautéed Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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